Baked Ziti
Serves: 8-10

Sauce
2 TBS butter or margarine
2 TBS olive oil
1 large onion, finely chopped
1/4 lb mushrooms, thinly sliced
2 cloves garlic, minced
1 15 oz can tomato puree
1 28 oz can Italian style tomatoes
1 cup white wine
1 tsp salt
1 bay leaf
1/2 tsp oregano leaves
1 tsp Italian seasoning
1/4 tsp pepper
1/4 cup chopped parsley
1/4 tsp red pepper flakes

Meatballs
1 medium onion, finely chopped
1 garlic clove, minced
1/4 cup finely chopped parsley
1 medium egg
3/4 cup bread crumbs
1/2 tsp salt
1/2 cup sauce (preceding)
1 1/2 lbs ground leaf beef

Pasta
1 package (1 lb) ziti or mostaccioli
Water
1 lb mozzarella cheese, thinly sliced
1/2 cup grated Parmesan cheese

To make sauce, place butter and oil in a 5 quart pan over medium heat. When butter is melted, add onion and mushroom and cook until onion is soft. Mix in garlic, tomato puree, tomatoes and their liquid, wine, salt, and seasonings. Bring to a boil. Cover, reduce heat, and simmer until sauce is reduced to about 5 cups (about 1 1/2 hours). Remove bay leaf.
To make meatballs, combine all ingredients in a bowl. Shape into 1-inch balls. Place in an oven proof pan. Bake in 400 degree oven for 20 to 30 minutes or until meatballs are nice and brown. Add to sauce.

Cook ziti in a large kettle or boiling water according to package directions until al dente. Drain well and combine with meatball mixture. Spread mixture in a shallow 4 quart casserole. Cover evenly with mozzarella cheese, and then sprinkle evenly with Parmesan cheese. Bake, uncovered, in a 350 degree oven for 30 to 35 minutes or until tip is golden brown.